Recipes Inspired by the Box! Fri/Sat Nov 13-14, 2015

At a Glance – Recipes Inspired by the Box

Simple Suppers – Roasted Broccoli and Green Beans with a Basil and Tahini Sauce

Spotlight on the Herb – French Inspired Tuna Boats with Tarragon

Vegetarian – Veggie Pot Pie

Perfect Pasta – Sweet Potato Pasta with Fried Eggs

Super Salads – Green Bean, Lettuce and Herb Salad

Savory Sides – Green Beans with Balsamic Vinegar Pesto


 

Simple Suppers

Roasted Broccoli and Green Beans with a Basil and Tahini Sauce

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 1 head broccoli, cut into bite sized pieces (stems too, just peel the tough outer skin)
  • 1/2 lb. green beans
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • sauce: 1 T tahini paste
  • 1 t soy sauce or liquid aminos
  • 1 clove garlic
  • ½” cube fresh ginger (or good pinch dried)
  • pinch cayenne
  • 2-3 T plain yogurt (Greek or coconut) or silken tofu
  • ¼ t dried thyme or 1 t fresh
  • 2-3 T fresh basil
  • to taste olive oil
  • cooked rice, rice noodles, spaghetti squash, chicken, tofu, for serving (optional)

Directions:

  1. Pre-heat the oven to 400F.
  2. Toss broccoli and green beans with oil, salt, pepper, and cayenne. Roast for 10 minutes, flip, and roast for 10 minutes more (or until a bit crispy outside).
  3. Blend tahini through olive oil. Taste and adjust seasoning if desired.
  4. Serve veggies drizzled with sauce (over rice, rice noodles, spaghetti squash, chicken, or tofu, if desired).

Spotlight on the Herb

French Inspired Tuna Boats with Tarragon

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 2 hard boiled eggs
  • 1-2 T mayo
  • 1-2 T plain yogurt
  • 1 T olive oil
  • 1 T tarragon or basil, chopped or cut in a chiffonade
  • pinch cayenne
  • to taste salt
  • 1 T shallot or red onion, diced
  • 1-5oz. can tuna
  • cucumber, tomato, lettuce, or cabbage (halved, center scooped out if applicable), for serving

Directions:

  1. Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
  2. Combine eggs through tuna. Taste and adjust seasoning if desired.
  3. Scoop tuna mixture into cucumber, tomatoes, lettuce, and cabbage.

Vegetarian

Veggie Pot Pie

Photo credit De Ma Cuisine

Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly)

Ingredients:

  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: eggplant, broccoli, carrots, cauliflower, celery, fennel, garlic, greens, leeks, radishes, shallots, zucchini, onions, potatoes; chopped
  • to taste salt
  • 2-3 cloves garlic, diced
  • ½ C lentils or tofu (optional), chopped, if tofu
  • ¼ C any (fresh): tarragon, chives, dill, and parsley, chopped
  • ½ t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2¼ C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Directions:

  1. Pre-heat the oven to 350F. If using eggplant, peel and slice, sprinkle with salt and let stand for 15-30 minutes. Rinse and pat dry. Chop as directed.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  3. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6″ ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.

Notes:

Serve with a green salad with apples and raisins.


Perfect Pasta

Sweet Potato Pasta with Fried Eggs

Recipe from Rachel Oberg of De Ma Cuisine (adapted slightly)

See original recipe here

Ingredients:

  • 2-3 C sweet potatoes (about 1 medium), shaved into thin strips
  • 2 C greens, cut into strips
  • 1 T lemon zest
  • 1 T lemon juice
  • to taste salt
  • to taste pepper
  • 3 T olive oil
  • pinch cayenne
  • 1 T parsley, diced
  • 1 t balsamic vinegar
  • olive oil
  • to taste salt
  • 1-2 eggs/person
  • 1/4 parmesan, shaved

Directions:

  1. Heat about 1-2 inches water in a pot with a steamer basket. Place sweet potatoes and greens in steamer basket, cover, and steam for about 8 minutes, or until sweet potatoes are tender, but not mushy.
  2. Toss sweet potatoes and greens with olive oil through balsamic vinegar. Taste and adjust seasoning if needed.
  3. Heat a skillet over medium-high, add oil, and cook eggs, adding salt. Flip if desired and cook until they’re done the way you like them.
  4. Serve sweet potato pasta topped with eggs and parmesan cheese.

Super Salads

Green Bean, Lettuce and Herb Salad

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 3 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest
  • Salt & freshly ground pepper
  • 1 cup chopped green beans
  • 6 medium radishes, thinly sliced
  • 1 small head of lettuce, washed and dried, leaves torn into bite size pieces
  • ¼ C chopped chives
  • ¼ cup fresh flat leaf parsley
  • 2 Tbsp coarsely chopped fresh tarragon
  • 3 oz Parmesan cheese shaved thinly

Directions:

  1. In a small bowl, whisk the oil with the lemon juice, lemon zest, and salt and pepper to taste.  Just before serving, toss the green beans in a small bowl with 1 Tbsp of the dressing.
  2. Toss the radishes, lettuce, scallions and herbs in a large bowl with just enough of the remaining dressing to lightly coat.  Season to taste with salt and pepper.  Arrange the salad in a bowl or on a salad plate and top with the green beans and Parmesan cheese.

Savory Sides

Green Beans with Balsamic Vinegar Pesto

Recipe from Abundant Harvest Organics via Carol Peterson (adapted slightly)

Ingredients:

  • 4 tbsp olive oil
  • 1 large garlic clove
  • 1⅓ c fresh basil leaves (could also add chives and tarragon)
  • ¾ c parmesan cheese, grated
  • salt and pepper to taste
  • 1½ c green beans, trimmed
  • 4 tbsp balsamic vinegar blended with ½ tsp dark brown sugar

Directions:

  1. Blend olive oil and garlic in blender until almost smooth. Add basil and cheese and blend until basil is finely chopped, but not pureed. Season with salt and pepper and set aside.
  2. Steam beans for approximately 6 minutes, until tender but still crisp. Mix beans with pesto and stir in balsamic mixture. Serve right after the beans pesto, and balsamic are combined.

Author Rachel Oberg

More posts by Rachel Oberg

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